Finca El Puente - Honey Processed

We met Marysabel Caballero and Moisés Herrera, the owners of Finca El Puente, in 2005. They have become like family to Counter Culture, and their constant pursuit of coffee perfection inspires us year after year. This year’s harvest has rich notes of blackberry and chocolate, accented by an apricot acidity.

Pronunciation: FEEN-ka el PWEHN-teh

Finca El Puente, managed by producers Marysabel Caballero and Moisés Herrera, represents a meticulous approach to coffee cultivation. This specific lot undergoes a honey process, a technique that sits between washed and natural methods by leaving a portion of the coffee cherry's mucilage on the bean during drying. As detailed in our processing methods explainer, this method often influences the final cup profile, frequently contributing to a perceived sweetness and body.

Roasted by Counter Culture Coffee, this selection highlights a distinct flavor profile featuring blackberry, chocolate, and apricot. When evaluating such complex profiles, it can be helpful to reference the flavor wheel to better identify and categorize these specific sensory attributes. By balancing the inherent characteristics of the bean with the nuances introduced during the honey processing stage, this coffee offers a clear expression of the work performed by Caballero and Herrera at their estate.